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招牌菜
食評 (8)
22-2-2009繼續試九龍城的潮州菜館, 今次再行遠一點, 0黎到呢間將自己同半島酒店相提並論 的呢度. 一行 4 人, 都係叫返平日最常叫的(食送)菜, 整體印象又不錯喎:- 凍蟹: 0係門口見佢掛了幾隻幾大隻的蟹出來, 我0地叫呢隻亦夠大又幾靚, 肉質夠結實, 雖然我覺得乾0左少少, 不過味道夠鮮甜, 蘸少少落了薑粒的醋, 開胃惹味. $3xx 咁大隻, 抵食.- 鹵水鵝片併盤 (鵝片/鵝肉, 鵝腸, 鴨舌及豆腐): 鹵水汁唔夠澄海老四的 (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1943305) 香, 不過都夠味的, 還不錯; 鵝片鵝肉鴨舌全都好入味, 鵝片夠腍, 不過我更欣賞鵝肉, 比鵝片更滑, 好食; 而鴨舌就係咁多款最好食, 極嫩又帶點鮮甜, 正! 墊底的豆腐亦滑溜, 不過一般入味; 鵝腸就乾淨爽口搭夠, 食落無乜味道.- 川椒雞: 雞肉肉質似豬多 d, 個汁亦調得比較鹹, 味道一般; 川椒葉夠脆, 不過落得太少, 唔夠喉喎.- 胡椒豬肚湯: 唔算嗆喉, 但對我0黎講已經幾辣; 豬肚煲得軟熟, 幾好食. 其實我唔係太飲呢款湯的, 都係唔講太多了. - 蟹肉扒時菜: 豆苗賣晒, 唯有食莧菜, 不過莧菜本身幾老又煮得唔夠腍身, 蟹肉落得唔多芡汁又太糊口, 加加埋埋效果麻麻; 反而得幾粒的配角草菇清清的又鮮甜, 仲好食.- 肉碎蠔仔粥: 怕蠔仔烙會膩, 所以叫了蠔仔粥, 亦成了我的澱粉質主食... 蠔仔落得頗多, 一般肥美, 不過幾鮮甜的, 加埋方魚, 肉碎, 唐芹 etc, 幾清甜的一個「泡飯」.環境十分光猛乾淨, 闊落好坐又有電視睇, 阿叔阿姐又斯文禮貌, 食物又唔錯, 同屋企人0黎真係一流... 不過, 我仍然覺得最好食係創發 (http://www.openrice.com/restaurant/commentdetail.htm?commentid=1904796)!
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為怕中秋節同人迫吃貴嘢, 所以提早星期五同屋企人吃晚飯, 由大家姐帶領, 去喥看門面不錯, 看上來光猛, 清潔. 人不多，大家姐話夜宵時間會多人啲, 去到0730時, 只有三數枱客, 走時約9時, 人開始到場. 菜色都是叫一般的潮州菜, 1. 鵝片+鵝腸 $120 (應是兩個例牌成一碟的價錢) - 味道ok, 鵝腸爽口2. 蠔仔粥 (蠔肥味) 3. 龍江雞半隻4. 普靈炸豆腐 (非常有豆味, 一定要吃, 我口嚨痛都唔理)5. 潮州炒面 (很鹹)6. 鵝掌煲 (都很入味, 可以啦)7. 鳥頭 (這菜主要看是村料, 廚師的功夫不太多, 冬天吃會好啲, 因為鳥頭會較肥味)8. 韮菜豬紅埋單8 個人$615-總括來說, 一家人或知己吃飯的好地方, 價錢不太貴, 有一定水準
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終於忍唔住要開始寫第一篇食評。首先揀呢間食店純碎係意外，因為諗住同個朋友去番之前食開個間潮州店打冷，咁上來開飯喇找番間店地址，以及順便訂位啦!咁個朋友唔覺意找到呢間，又見到之前食評不錯，大家就抱住一試心態出發。去到個陣有人未到先叫了一碟鵝頸吃下先，味道不差。人齊勒(六位)，問下阿姐有咩好介紹，點知佢介紹既鵝肝賣晒，吹脹!之後點了阿姐話好多人點的潮州雜燴煲(唔記得exactly咩名)，蠔餅同埋椒鹽瀨尿蝦。然後大家再點了炸豆腐同鵝拼盆。(失望無乜海鮮可以叫囉)餸來了瀨尿蝦好味，可以再叫蠔餅粉不多，油不多，good炸豆腐，滑呀鵝拼盆，抵又好味最後重頭戲來了，潮州雜燴煲($188)好似魚旦丸菜大雜燴，超級搵笨，話包有的帶子個size細到呢!!! 大家唔上唔落，肚子仍然想吃東西，最後拿拿臨解決埋大雜燴，就火速去第二間再拼過。
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又一間新開响龍城嘅潮菜館。年三十嘅下午，難得鄧sir叫食飯，近近哋嚟食餐晏...人當然不多，始終呢度嘅位置係有D隔涉...主打嘅係懷舊潮菜，但正所謂"賊佬試沙煲"，第一次嚟，都係試D普通嘢穩陣...滷水嘢當然係穩胆之選。拼盤有鵝、滷蛋、豆腐及豬耳。鹵水做得挺香及入味，食到濃濃嘅八角味；鵝肥咗D，其餘嘅都做得不俗...今日唔食蠔烙，轉而食蘿蔔烙。大大塊，足料，邊位煎得香口，不錯...方魚炒芥蘭用嘅係芥蘭最嫩嘅部份，食落極甜口，不惜工本，若果方魚碎落多D就更好...已經飽飽，鄧sir意猶未盡，一人再嚟多碗蠔仔粥。蠔仔夠大隻且份量多，一咬之下甜汁流出，有水準....整體有水準。正盤算下次帶太座嚟試試，點知隔咗一陣，感到喉嚨極乾極不舒服...味精作粹....變成OK臉....
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Dinner with 3 friends, this place offered parking for customer so we saved the hassle. It is a new restaurant apparently but still quite full. I was never a Chiu Chau cuisine fans but the dinner was quite pleasant, or maybe I just got attracted way too much by the TV Food (mentioned selectively): Marinated platter- I like tofu most, and the geese was really quite tender.Deep fried tofu –texture was funny, coz it comes with a funny sauce (colourless but savory) which I had to dip in and have it quickly, the coating kinda absorb the flavor of the sauce yet still crispy and inside still smooth. “Shek Lau Gwoh”–The coating didn’t get broken, I never knew it was made out of egg white till that night, amazed by how it can wrap the foodDessert –I don’t reali know the name of the sweet soup but it was apparently chiu chau style and was quite nourishing.Sugar and Vinegar Noodles –this is the only thing I ordered, I liked it coz its not the super oily type.Service: I like it when they do wet napkins, they refill the tea pot frequently and changed the dishes too. I remember the price was fair coz we ordered cold crab, salt and pepper fish etc too. Recommended.
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